DTLA Chocolate Factory

Colleague’s Father works at local hotel. He runs security there. We work together at another local hotel. I am bartender and she a hostess. It is 2015. She suggests that I should follow the, then, Pastry Chef and Chocolatier from her Father’s work. I check out the recommended Instagram. Beautiful. I am constantly drooling over most sweets as I am a confections fanatic and then show me this Instagram account. OMG. When you see it, you will think, I mean, duh what’s not to like? Even if you don’t eat dessert it is quite impressive. I follow, of course. I like many photos, of course. Obsessively so. I can’t help it. I did mention fanatic. Confection fanatic. Plus social media is supposed to be social. That is me being social. I make a few comments. Like some more. A few weeks go by and after a few more comments on MOF and technical baking pastry stuffs lands a direct message in my Instagram inbox. “Who are you and how do you know all of this?” is how the message starts. It is from Kriss Harvey. He wants to know who I am, what I do and how I know all of this. This message comes from a final comment I make about the MOF (Meilleur Ouvrier De France). See documentary Kings of Pastry on Netflix for more information. I am shocked. Yes, despite all of his following, he reads and responds to many of his comments. I respond to this direct message after the shock that someone with this caliber of work busy making sweet works of art is actually paying attention on social media and wants to know who I am. Look, I like myself, but I barely have three thousand followers on media and not many people care or even know who I am, which is fine. I promise. Anyway, I am Tatum Lorraine Barnes is how I start. I continue with, I watch lots of documentaries and make many messes in my kitchen. I also use Valrhona. I have also taken an intensive ten week baking and patisserie course as well as some chocolate candy making classes at Surfas Culinary. And I make ice cream? Me defending my amateur. Oh and I have just started a blog and purchased a camera, I add. I only have about three posts at the time and I have no idea how to work the camera. Yet, somewhere in the messaging I get him to agree to an interview. I soon find myself at the SLS Hotel in Beverly Hills. You can read about my visit from a previous blog post Chocolate and the Chocolatier. He was still a Pastry Chef at the time too. So there was cake but mostly chocolate, and while I love cake, even then, I went for the chocolate. The cakes, macarons and chocolates I tasted there then nothing less than divine. Now? The chocolates out of this world. If I can get him to make a cake, I’ll get back to you on that. The chocolate makes me forget about the others really. So, on this Thursday, somehow, I find myself in this DTLA professional kitchen returning a David Bowie stencil. Kriss makes his own stencils and some of his own baking equipment too. The equipment soon to be for sale. After a tour of his new facilities, some tastes, a few videos and some catching up convo, he sends me in an Uber on my way to yoga with a waffer cookie chocolate egg full of yuzu ganache. I am five minutes late to yoga (which if I think I am going to be late I usually don’t go), but the instructor lets me in anyway. The President is in town? Being late, lands my bag next to me. Everyone opening their hearts on blocks, I can’t be bothered to try and cram my bag into a cubby with my shoes. Now all I can smell is chocolate and all I can think about is eating this egg. Not before I take his (the egg’s) picture of course despite Kriss telling me not to do so. He thinks I should just eat it. Which, by all means, I will. Once I get off this yoga mat. Which I do. I finally get to eat the egg. The take away for all of this and what you really need to know? This little egg is literally one of the best chocolate candies I have ever tasted (almost) from his confections chocolate labs. One of the best, how about that. One of the best. Yes, I typed that twice. Bottom line is, if you need Easter treats or any chocolate EVER for that matter, please order from the website or find your way to Brighton Street in Beverly Hills. andSons is the place. You will thank me. Details below. Thank you Kriss Harvey! Legit.

Photos and videos taken with my iPhone.

chocolate basket..
R & D Research and Development
lemon yogurt in my hand
looks at those lips.. ahahaha hah hahah ha.. so cute..
last looks at these cuties
spraying booth.. colored cocoa butter not spray paint..
what your shipment box could look like..

dehydrated strawberries.. for the discarding..? I forgot to ask..
from Kriss’s office

Meanwhile… chocolate factory chocolates have mad their way to BH, CA.. aka Beverly Hills..


and Sons Chocolatiers


9548 Brighton Way
Beverly Hills, CA 90210

Phone or text:(310) 276-2776

Hours:Chocolate store
Monday thru Sat, 10am – 6pm
Sun, 11am – 5pm

CaféMonday thru Sat, 7am – 6pm
Sun, 8am – 5pm

Parking:2 hour free parking at
9510 Brighton Way
Beverly Hills, CA 90210

Until Next Time…

I eat chocolate and contemplate fondue and flavor combination with some sample chocolate bars Kriss also send with me..

Kriss also sends these with me for fondue or somethings..